Pie Making and Decorating Workshop
November 5, 2014
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Double 9-inch Pie Crust Recipe
Found on the Crisco Baking Sticks inside cover – Classic Crisco Pie Crust
2 Cups Pillsbury BEST All Purpose Unbleached Flour
1 teaspoon salt
¾ stick well chilled Crisco Baking Sticks All-Vegetable Shortening
OR ¾ cup Crisco All-Vegetable Shortening
4 to 8 tablespoons ice cold water
Blend flour and salt in mixing bowl. Cut cubed, chilled shortening into flour
mixture using 2 knives (or pastry blender) until mixture resembles coarse crumbs
with pea-sized pieces remaining. Sprinkle 4 tablespoons ice water over flour
mixture; mix gently with knife or fork. Add more water by the tablespoon,
mixing until dough mostly holds together. Divide dough into two, with one ball
slightly larger than the other. Turn dough mixture out onto plastic wrap and
refrigerate at least 30 minutes.
Roll bottom dough between two sheets of plastic wrap; rolling in one direction;
turning plastic wrap as necessary to form circle. Ease bottom crust into pie plate
and trim evenly around plate. Fill unbaked piecrust according to recipe
directions. Roll top crust between two sheets of plastic wrap, cut out designs in
dough or create lattice top as desired; lift onto filled pie. Trim dough with ¾ inch
overhang; fold top edge under bottom crust. Press edges together and flute. Cut
slits in top crust if there are no design cut outs. Bake pie according to recipe
directions.
Pie Crust Notes:
For successful piecrust, ALL ingredients should be VERY cold prior to beginning.
Use ICE water (careful not to get ice in dough)
Freeze Crisco Baking Sticks (ok to use directly out of freezer)
Use 2 knives to “cut” shortening into flour. It provides better control over
consistency.
For best results, refrigerate dough for at least 30 minutes between each step.
Prep dough up to a week prior to use. Can keep wrapped dough discs in fridge
until ready to roll out and use.
Can pre-roll dough, put in pie pan and freeze for up to a month in advance.
For crisper crust, the secret to keeping a fruit pie filling from getting soggy is egg
white. Lightly beat an egg white; then brush it over the inside of the uncooked
shell before adding the fruit mixture. The coating will set as the pie bakes and
keep your crust crisp.
Use canapé cutters, piecrust cutters, and cookie cutters to create fun shapes with
dough.
Use piecrust weights to pre-bake crust to keep pie dough from bubbling for pies
that call for a pre-baked crust.
Always make a double pie crust so you will have plenty of crust to play with.
Words my hero Martha Stewart – “Make it cold, bake it hot”
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Individual Pies in Custard Cups w/Lattice Top
Use this top for any individual fruit pie.
You can make your basket weave wider apart for venting.
Brush your decorative dough cut outs with egg wash (whisk together 1 egg white
with 1 tablespoon water) for a crispy, shiny finish.
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Anne’s Pumpkin Pie Decoration 2014
I use the recipe on the back of the Libby’s can. Be sure to buy the canned
pumpkin NOT the Pumpkin Pie Filling.
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Apple of Her Eye Pie – Recipe from The New Basics Cookbook by
Julee Rosso & Sheila Lukins – Authors of The Silver Palate Cookbook
For our class I used the Classic Crisco Pie Crust
Filling
8 tart apples, such as Granny Smith (that’s what I used for class)
4 tablespoons (1/2 stick) unsalted butter, melted
½ cup plus 2 tablespoons sugar
2 tablespoons cornstarch
¾ teaspoon ground cinnamon
1 teaspoon grated lemon zest (I really like how it brightens up the flavor so I use 2
tsps.)
1-teaspoon good vanilla extract
Topping
1-teaspoon sugar
Pinch of ground cinnamon
Prepare your pie crust; form into 2 discs; wrap with plastic wrap and chill in
refrigerator for 30 minutes to an hour.
Meanwhile, preheat the oven to 350°
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Prepare the filling: Core, halve, and peel the apples. Cut them into 1-inch chunks.
Combine the apples and melted butter in a large bowl. Add the remaining filling
ingredients, and toss until the apples are evenly coated.
Roll one of the portions of chilled dough between two pieces of plastic wrap.
Transfer it to a 10-inch pie plate, and press it into the bottom and sides of plate.
(Careful not to stretch dough as it will shrink) Trim the dough leaving ¾-inch
overhang. Reserve any excess dough.
Roll the second portion of dough out to form a slightly larger circle.
Fill the pie plate with the apple mixture, mounding it slightly. Brush the edge of
the bottom crust with water. Then transfer the top crust over the apples, tucking
it slightly inside the rim. Trim off any excess, allowing a ¾ inch overhang. Seal
the edges of the crusts together with a fork and crimp decoratively.
Prepare the topping: Mix together the sugar and cinnamon. Prick the top with a
fork in several places and cut a small vent in the center. Brush lightly with water,
and sprinkle it with the cinnamon sugar. If you like, cut out shapes such as leaves
or apples, from the dough trimmings and decorate the top crust with them.
Bake until the filling is bubbling and the top is golden, 1 ¼ hours.
8 Portions
Trade Secret – Spice your apple pie Scandinavian-style with ground cardamom
instead of cinnamon. It’s a nice change.
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Pseudo Mincemeat Pie w/Varied Crust Edges
Recipe from Epicurious.com
http://www.epicurious.com/recipes/food/views/Mincemeat-Pie-104437
Follow link to recipe. For our class I used the Classic Crisco Pie Crust and for
time sake OMITTED the shredded beef suet called for in the recipe.
Notice the time required for the pie is 3 DAYS
Even with the suet omission, this pie takes quite a bit of time. It took 2 hours to
cook down the apples. I would say the active time is more like 2 ½ hours.
Anne’s List of Kitchen Must-Have’s
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1. The New Basics Cookbook by Julee Rosso & Sheila Lukins (Authors
of The Silver Palate Cookbook; my copy is 25 years old and I still
use it!)
2. Professional grade kitchen knives (keep sharp by taking them to a
professional knife sharpener. I take mine to Chef’s Toys.)
3. Good set of stainless steel measuring cups and spoons.
4. Microplane® for fine grating such as lemon zest
5. Non-stick cooking spray with flour (for baking, saves time!!)
6. Professional stainless steel cookware set (hint – you don’t have to
pay retail, go to Home Goods and pick up pieces one at a time).
7. Flavored and unflavored salts. I have a minimum of 3 different
salts on my stove at any time. I use Real Salt brand Kosher salt for
everyday use and then a variety of flavored salts to change things
up!
8. Good vanilla!! This can dramatically enhance anything you use it
in. I use Star Kay White brand (we sell it in Irvine).
9. Mini Food Processor – I have a Cuisinart Mini-Prep Food Processor
3-cup (on sale right now at William Sonoma for $39.95). I’ve had
mine for YEARS and gave away my large one cause it took up too
much room and I the small one always did all I needed it to.
10. My grandmother’s rolling pin. Obviously you can’t all have this.
My point, just have something near you that brings you a memory
of a good meal or a happy memory. Your food will taste better!
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